Lamb Cutlets En Croute

Lamb Cutlets En Croute
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1 Answer

Answer :

890 cals

freeze after cooking only if serving cold

Serves 6

25 g (1 oz) butter

1 onion, skinned and chopped

25 g (1 oz) fresh white breadcrumbs

1 egg, beaten

30 ml (2 tbsp) chopped fresh mint

salt and freshly ground pepper

squeeze of lemon juice

12 lamb cutlets, trimmed

450 g (1 lb) puff pastry or two

368-g (13-oz) packets frozen puff pastry, thawed

beaten egg, to glaze

sprig of fresh mint, to garnish

Methods:

Make the stuffing. Melt the butter in a pan and fry the onion for about 5 minutes until soft but not brown. Remove from the heat. Stir in the breadcrumbs and bind with the beaten egg. Mix in the mint, salt, freshly ground pepper and lemon juice.

Grill or fry the cutlet for 3 minutes on both sides. They should be browned, but pink inside. Leave to cool.

Roll out each piece of pastry thinly and cut each one into six squares.

Place each of the lamb cutlets on a square of pastry so that the bone extends over the edge of the pastry.

Press even amounts of stuffing on the eye of each cutlet. Dampen the pastry edges, wrap the pastry over the cutlets and seal.

Place on a dampened baking tray, folded sides underneath. Use any pastry trimmings to decorate the cutlets. Brush with a little beaten egg.

Bake in the oven at 220°C / (425°F) mark 7 for 15-20 minutes, then reduce the oven temperature to 190°C (375°F)

mark 5 and bake for a further 15 minutes until the pastry is golden. Serve hot or cold, garnished with a sprig of fresh mint, if wished.
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